As some of you may know I have a bit of an obsession with Rebecca Rather and her bakery in Fredericksburg, Texas. I saw her there once and I was starstruck! She was signing a book for someone, and I thought about getting her to sign my face…but thought better of it. OK, so I am not that obsessed. Honestly though, the bakery is incredible and so is her Pastry Queen cookbook. I have made a total of 16 recipes from it, and everything has been wonderful. I know I’ve said this before, but it’s true. No failures, no disasters, no disappointments to speak of. Buy it now.

This last recipe that I tried from her cookbook was no exception to the rule of deliciousness. Buttermilk Pecan Pie. I love pecan pie. My grandma June’s is by far my favorite. Grandma June’s pie is a classic pecan pie with the corn syrup and yummy gooey center. Rather’s buttermilk pie is creamier, with just a bit of gooey going on. I am one who likes the gooey-ness, but some people are averse to pecan pie goo. Crazy, I know. So this would be a good alternative for those crazy goo hating people who like pecans and pie.

I did not make my own pie crust. I am so very sorry. I had a Pillsbury one in the freezer and was short on time, so I gave in and took a shortcut. One day I will have the time to make everything from scratch all the time, but at this point in my life I do not have that kind of time!